Bring fresh Italian-inspired flavor to your garden with Pepper Specialty Pepperoncini Sweet Italian. This non-GMO heirloom produces thin-skinned peppers for fresh salads, sandwiches, antipasto, and tested pickling recipes. Harvest green for a crisp bite or allow fruit to develop yellow coloring as it matures. Generally mild with some warmth, these peppers offer a useful alternative to hotter varieties, although individual fruit can vary. The familiar briny tang of pickled pepperoncini comes from the pickling preparation, not from fresh peppers alone. Listed harvest timing is approximately 60 days; actual timing varies with growing conditions. This packet contains 50 seeds.

Germination Rate: 70%. Test Date: 11/25. TLM.

Texas Minimum Germination Rate: 55%

Why Choose Sweet Italian Pepperoncini?

• Mild Flavor: Enjoy pepper flavor with gentle warmth rather than the intensity of hotter varieties; heat still varies by fruit and conditions.
• Versatile Harvest: Slice fresh peppers into salads and sandwiches or prepare them using a tested pickling recipe.
• Thin Skins: Tender skins make the peppers convenient for slicing and everyday kitchen preparation.
• Repeated Picking: Consistent care and regular harvests support continued production through warm weather.
• Heirloom and Open-Pollinated: Save seed from appropriately isolated plants if you want to preserve variety characteristics.
• Flexible Growing: Grow in sunny beds, raised beds, or roomy containers with good drainage.

Planting Tips for Success

• Start Indoors: Sow about 1/4 inch deep in seed-starting mix 8–10 weeks before your last expected frost. Supply steady warmth and bright light after emergence.
• Transplant: Harden seedlings off gradually and plant outdoors after frost danger has passed and soil has warmed.
• Sunlight: Choose at least 6–8 hours of direct sunlight daily.
• Soil: Use fertile, well-drained soil enriched with compost; avoid sites that stay waterlogged.
• Spacing: Allow approximately 18–24 inches between plants for branching, airflow, and picking.
• Watering: Keep soil evenly moist. Water at soil level and mulch to reduce moisture swings.
• Fertilizing: Follow soil-test guidance and fertilizer label directions. Avoid excessive nitrogen, which can favor foliage over fruit.
• Support: Stake or cage plants when wind or a heavy crop begins to bend branches.
• Harvest: Snip peppers with clean pruners at your preferred stage. Pick regularly and use local conditions, rather than a calendar alone, to judge readiness.
• Containers: Use drainage holes and quality potting mix, checking moisture frequently in hot weather.

Why Choose David's Garden Seeds®?

• Veteran-Owned: Supplying premium seeds since 2009.
• GO TEXAN Certified: Supporting local agriculture and communities.
• Integrity Pledge: David's Garden Seeds has taken the Seed Integrity Pledge.
• Vegetable Seed License: David's Garden Seeds has been granted a Vegetable Seed License for the State of Texas.

Cooking Methods

• Fresh Salads: Add thin rings to cucumber, tomato, bean, or grain salads for crisp pepper flavor.
• Sandwiches: Layer fresh slices into wraps or use safely prepared pickled peppers for a tangy topping.
• Pickling: Use a tested recipe and its exact preparation method. A casual vinegar brine is not a shelf-stable canning recipe.
• Antipasto: Pair fresh or properly pickled peppers with olives, cheeses, and other vegetables.
• Quick Cooking: Add sliced peppers to sautéed vegetables, eggs, or pizza.

Order Sweet Italian Pepperoncini Seeds Today

Plant your 50 seeds and look forward to fresh peppers for salads, sandwiches, and Italian-inspired meals.

Nutritional Information

Nutrition refers to harvested peppers, not planting seeds. A verified variety-specific serving analysis is not available for this listing.

• Fresh Serving: Enjoy sliced peppers as part of a varied vegetable intake.
• Preparation Matters: Pickling adds sodium, while oil, cheese, and other additions change the finished dish's nutritional values.

Important Disclosures

• Variety Disclaimer: Fruit size, color, heat, maturity, and yield vary with growing conditions and care.
• Seed Storage: Keep unused seeds cool and dry, away from heat, moisture, and direct sunlight.
• Planting Zones: Grow as a warm-season crop using local frost dates and soil conditions to guide planting.
• Food Safety: Wash harvested produce before preparation. Use tested recipes for shelf-stable preservation.

Grow something beautiful. Grow something delicious. Grow with David's Garden Seeds®.

Fresh Pepperoncini Chickpea Salad

Use harvested Sweet Italian Pepperoncini peppers, not planting seeds. This recipe uses fresh peppers, not pickled peppers. Makes 4 side-dish servings. Prep: 20 minutes. Cook: none. Total: 20 minutes.

Ingredients

• 4 fresh Sweet Italian Pepperoncini peppers
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 medium cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon ground black pepper

Directions

1. Rinse and dry the peppers and other fresh produce. Remove pepper stems and seed cores, then slice peppers into thin rings. Wear gloves if sensitive to peppers and avoid touching your eyes.
2. Combine chickpeas, cucumber, tomatoes, pepper rings, red onion, and parsley in a large bowl.
3. Whisk olive oil, lemon juice, oregano, salt, and black pepper in a small bowl.
4. Pour dressing over the salad and toss gently. Taste and adjust lemon juice or seasoning as desired.
5. Serve immediately, or cover and refrigerate until serving. Toss again before serving.

Storage and Safety

Keep refrigerated at 40°F or below. Refrigerate within 2 hours of preparation or serving, or within 1 hour above 90°F. Use within 3–4 days; texture is best during the first day. Lemon dressing does not make this salad shelf-stable. Individual peppers may have more heat than expected, so taste a small piece cautiously.